Makes: About seven 8-ounce jars
This recipe is from "175 Best Jams, Jellies, Marmalades & Other Soft Spreads," by Linda J. Amendt (Robert Rose, $21.95).
3 cups crushed, pitted, peeled peaches
Digital Access for only $0.99
For the most comprehensive local coverage, subscribe today.
2/3 cup freshly squeezed lime juice
½ cup tequila
¼ cup triple sec
6 cups granulated sugar
½ teaspoon unsalted butter (optional)
1 pouch (3 ounces) liquid pectin
Prepare canning jars and lids and bring water in water bath canner to a boil.
In an 8-quart stainless-steel stockpot, combine peaches, lime juice, tequila and triple sec. Gradually stir in sugar and butter, if using. Bring to a boil over medium heat, stirring constantly until sugar is completely dissolved.
Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for one minute.
Remove pot from heat and skim off any foam. Let jam cool in the pot for five minutes, stirring occasionally.
Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes.
Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Note: Triple sec is a colorless, sweet, orange-flavored liqueur.
Note: For 3 cups crushed peaches, you'll need about 3 pounds or nine medium peaches.